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How to Feed a Crowd

Venison Casserole

Slow-cooked British venison in a red wine sauce with mushrooms, chestnuts and cranberries.

£6.00 Serves 1 (300g)

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Available from 4 Nov

£12.00 Serves 2 (600g)

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£24.00 Serves 4 (1200g)

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Tell Me More

Our Venison Casserole is perfect for feeding a crowd.

Defrost first overnight, then heat in a big pan on the hob (add a splash of water at the start to prevent drying out)
Cook over a low heat, stirring occasionally, for about 45 minutes or until piping hot
Pair with rice or crusty bread and follow up with a few big puddings for dessert

How We Make It At Our Kitchen

We slow cook the diced venison in red wine with cinnamon, ginger and crushed juniper berries.
Roasted mushrooms and chestnuts are added.
We stir through a dollop of redcurrant jelly and of cranberry sauce, as the sweetness really compliments to venison.

Dinner Party Idea

Serve in mini individual casserole pots
Heat it through first, then transfer it to the pots with a ladle before everyone arrives, keep it piping hot in a low oven
To serve, inside each pot put a round of toasted or fried baguette, sprinkled with chopped fresh parsley
Put each pot onto a warmed plate and let people help themselves to mashed potato and seasonal veg (kale, green beans or our Braised Red Cabbage)

Nutrition

Typical Values	Per 100g	Per Portion
Energy (kJ)	477	1,431
Energy (cal)	113	339
Protein (g)	11.8	35.4
Carbohydrate (g)	11.5	34.5
of which: sugars (g)	3.2	9.6
Fat (g)	2.7	8.1
of which are saturates (g)	0.9	2.7
Fibre (g)	2.1	6.3
Sodium (g)	0.3	0.89
Salt (g)	0.75	2.225

Please Note: The details above are correct as of 14 October 2019 but as we are constantly improving our recipes it is essential to check the label on the packaging.

AT COOK WE USE THE SAME INGREDIENTS YOU WOULD USE AT HOME.

We never put additives or preservatives into our food. We do occasionally use kitchen cupboard ingredients that include some additives in their sub-ingredients (for example Worcestershire Sauce used in our Spaghetti Bolognese, which contains Tamarind Extract). If you’d like to find out more about our ingredients, click here

Venison (35%), Merlot Red Wine (19%) (contains: Preservative: Sulphur Dioxide), Mushrooms (11%), Water, Onions, Chestnuts (5%), Redcurrant Jelly (contains: Sugar, Water, Redcurrant Juice Concentrate, Gelling Agent (Pectin), Dextrose), Roast Beef Stock (contains: Corned Beef (Cooked Beef, Salt, Preservative: Sodium Nitrite), Maltodextrin, Natural Flavouring, Salt, Sunflower Oil, Sugar, Lemon Juice Concentrate, Onion Powder), Cranberries (2%) (contain: Sugar, Sunflower Oil), Rapeseed Oil, Wheat Flour (contains: Calcium Carbonate, Iron, Nicotinamide (Vit B3), Thiamine Hydrochloride (Vit B1)), Celery, Butter [Milk], Garlic, Tomato Puree, Salt, Thyme, Rosemary, Juniper Berries, Bay Leaf, Cinnamon, Ground Ginger [Sulphites], Cloves.

Please Note: The details above are correct as of 14 October 2019 but as we are constantly improving our recipes it is essential to check the label on the packaging.

Cooking Instructions

At our kitchen, we prepare food by hand using the same ingredients and techniques you would at home. We then freeze our meals at -35°C so it tastes freshly made when you cook it at home (no nasty additives or preservatives required). Most of our food can be heated from frozen (sometimes in minutes in your microwave). Check the instructions below.

These cooking instructions are only a guide. Your appliance may have a personality of its own (or a different power rating). Please adjust accordingly.

serves 1

Oven:

Preheat oven. Remove sleeve, pierce film. Place onto a baking tray and cook in the top of the oven.

Oven Settings

Fan 170°C, Electric 190°C, Gas Mark 5.

35 mins

Allow to rest for 2 mins before serving.

Microwave:

Remove sleeve, pierce film. Cook on full power.

850W

3 mins > stir & re-cover > 3 mins

Allow to rest for 2 mins before serving.

Extra Warnings:

Whilst every effort has been made to remove any traces of shot and bone, some may remain. Steam may be released when removing film.

serves 2

Oven:

Preheat oven. Remove sleeve, pierce film. Place onto a baking tray and cook in the top of the oven.

Oven Settings

Fan 170°C, Electric 190°C, Gas Mark 5.

40 mins

Allow to rest for 2 mins before serving.

Microwave:

Remove sleeve, pierce film. Cook on full power.

850W

6 mins > stir & re-cover > 5 mins

Allow to rest for 2 mins before serving.

Extra Warnings:

Whilst every effort has been made to remove any traces of shot and bone, some may remain. Steam may be released when removing film lid.

serves 4

Oven:

Preheat oven. Remove sleeve, pierce film. Place onto a baking tray and cook in the top of the oven.

Oven Settings

Fan 170°C, Electric 190°C, Gas Mark 5.

50-55 mins

Allow to rest for 2 mins before serving.

Microwave:

Remove sleeve, pierce film. Cook on full power.

850W

10 mins > stir & re-cover > 10 mins

Allow to rest for 2 mins before serving.

Extra Warnings:

Whilst every effort has been made to remove any traces of shot and bone, some may remain. Steam may be released when removing film lid.

Please Note: The details above are correct as of 14 October 2019 but as we are constantly improving our recipes it is essential to check the label on the packaging.

Allergens

Gluten, Milk, Celery, Sulphites

This product has been made in a kitchen that uses nut ingredients

Please Note: The details above are correct as of 14 October 2019 but as we are constantly improving our recipes it is essential to check the label on the packaging.